Gluten-free pasta -
So… Here are my best tips to help you. If you feel you need to. The dough is so flexible and robust that it can be shaped any way you want. Because my pasta recipe is created with a combination of gluten free flours, it is completely gluten free and safe for people with Coeliac Disease Celiac.
The recipe is also wheat free. Yes again. There are no dairy ingredients used when making my gluten free pasta. So it is also dairy free.
The recipe shared is for traditional Italian egg pasta, so eggs are necessary in the ingredient list. As I have not tried making it any other way, I am unable to advise on the possible use of egg alternatives.
Once made, the gluten free pasta dough or cut shapes will store well for up to 5 days in the fridge. Wrap uncut dough tightly in clingfilm to prevent any drying. And store cut pasta in an airtight container for freshness.
When making the pasta, it will have naturally started to dry as you work through the batch of dough. With one exception… If making filled pasta eg. ravioli or tortellini , it is better to store layered with baking paper as the egg used to stick the pasta sheets together can sometimes make the edges a little tacky.
Gluten free pasta can also be frozen. Freeze for up to 3 months and cook from frozen allowing an extra minute or two of cooking time. This pasta cooks quickly and easily. For plain pasta unfilled it takes about 3 minutes in water which is boiling. Place the pasta in the boiling water and then quickly bring it back to a boil if it stops bubbling and time from then.
For filled pasta such as ravioli it will take longer to cook the fused pasta layers and filling. Thus cook for between 5 and 8 minutes.
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I hope you enjoy the recipe. Do n ot copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist.
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Please note that where a recipe contains alcohol, it is NOT suitable for children. Always drink and use alcohol responsibly. For more information, see the Drink Aware website. I love sharing what I do and supporting our amazing gluten free community. Those who have contacted me, will know that I also give my advice freely and willingly as I know how important it is to cook and eat great food.
But running the website and creating the amazing recipes that I openly share is expensive. So, can I cheekily ask a small favour? Thank you xxx. Our household has recently the last 12 months become gf as my partner discovered he has coeliac disease.
I was chatting to a girl at a party and she recommended your recipes to us — we are delighted to have found you! The machine also has a pasta making setting and I wondered if this recipe would be suitable to put in the machine even though the pasta programme on the machine is not specifically gf?
Hi Charlotte Welcome to the world of gluten free. Shout if you need any help. I am assuming that the pasta programme mixes and extrudes the pasta into shapes? The machine should definitely mix the pasta fine… but I think you would need to experiment with any extrusion.
I would suggest testing on simple shapes at the start long pastas such as spaghetti, fetuccini, tagliatelle, etc and seeing how they work. I hope that helps a little Best wishes and Happy New Year Kate. After letting it rest for 3 hours it was still super dry and crumbly, impossible to put through my pasta machine.
The only change I made was using a mix of tapioca and corn starch instead of the glutinous rice flour, as you suggested.
Do you have any idea what might have gone wrong? Different flours indeed have different absorption needs, but I would always add more water and egg as a liquid increase rather than oil which absorbs less effectively.
I will edit the post to take your experience into account. In the video, I was indeed making a double batch which is why there are more eggs. I know that the recipe has worked well for other people, so I would advise if trying again, to source some Mochiko glutinous rice flour which I guess made the significant difference.
I am not sure what ratio of corn to tapioca you used for the replacement either. But if you are unable to source Mochiko, I would weight more heavily towards tapioca which has a better degree of stretch.
I hope that helps a little Best wishes x. I struggled for years trying to find or experiment with gluten-free recipes that were better than abysmal to eat.
Blessing to you all!! Thanks Bruce. It sounds as though you are a huge fan of Mochiko. It definitely supports the pliability of pasta and noodles and the lightness in breads however.
Great to hear you have found a safe, cheap supplier! Happy New Year 🥂. I just ordered all of these flours! I will be trying out your recipe on my new pasta machine as soon as my order arrives. I spent time in Italy this month and was inspired by the homemade GF pasta!
I bought a pasta machine as soon as I got home! I made my first batch tonight but it was a battle! I have high hopes your recipe will be better! I hope it works well for you. I have only tried the dough in a pasta roller is that what you have?
But it is honestly so easy to work with. It seems to also be super-robust to re-working. And divine cooked xxx And do let me know how you get on. Hi Kate, a question about using your updated gf pasta recipe for lasagne.
Should I precook the pasta sheets before layering? if so for about how long do you think or just layer it fresh. And finally if I am using frozen pasta sheets do I want to thaw them first? Appreciate all you help and hard work for us GF people.
Just layer as they are… fresh. If using frozen pasta sheets to layer, just layer them frozen! But if not, they will still cook well. If the lasagne has been made and frozen as a whole lasagne, then defrost before cooking xx.
Can I prepare the lasagna using the fresh noodles a day in advance and then bake it the following day? Hi Toni It should be fine.
Ah… No! Thanks for pointing out. It would be reduced by half to 1 tsp! Hello, is this recipe still your go-to for homemade pasta?
I have a pasta extrusion attachment on my stand mixer and i am wondering if it is worth an attempt, have you or any GF Alchemist Fan 😉 tried that? I need to retest with an alternative tweak.
But if you have access to the starch, try it! If you try it, let me know x. A mightily impressive make Kate, well done you!!! It sounds spot on, and I'm betting your all rejoicing at having pasta back in your lives!
Thanks for linking up to November's Family Foodies Vegetarian event. Hi Clare. I would suggest either buckwheat or possibly oat if you can tolerate it.
Wow, Kate, this is wonderful! I'm so sorry I haven't replied before this, my life got eaten by politics and then by singing. I'm amazed and impressed that you wound up with something you could knead — my only attempts at gluten-free flour were incredible friable and dry and wouldn't knead at all.
Thanks Catherine. I'm pretty excited about it too….. it will be a regular in our house now….. looks like I may need extra freezer space for batch-kneading!
wow fresh pasta that is gluten free! I love how inventive you are and your preserverance with trying recipes. I've not made my own pasta although I keep meaning to and bought a pasta machine ages ago.
This is the insipiration I need to make my own. Love your pasta drying rack — I need one too! Thanks for entering AlphaBakes. Thank you! You MUST get the pasta machine out. It is way easier than you expect and worth every mouthful!
Wow that does sound amazing — I have tried quite a few gf things since my sister and niece became celiac but I have not tried gf pasta but I love pasta so I cam imagine how much you must love having some good stuff and kneading is such fun esp with a kid though my little girl loves kneading just a bit too much.
I also haven't seen a pasta drier but it makes sense. Now I really need to give my pasta machine some love. Absolutely Johanna. Nothing beats fresh pasta…..
and it is definitely great to knead again! Get that pasta machine out!!!!! Oh wow! How exited I am to try this! Great idea to use glutinious rice flour, I can really imagine that working. I've always put off attempting to try making my own GF pasta, but really want to try it out now.
Does it store overnight or do you have to make it and cook it the same day? Well done, so impressed 🙂. Thanks Katie. It stores for several days in the fridge…… just like 'normal' pasta!!
And still tastes just as fresh. Let me know how you get on! That is so funny! A pasta machine is on my Christmas list and I was asking on Facebook last week whether you needed a really good one or whether a cheapy one would do! My new year experiments are going to be gluten-free pasta too!
Great to see you have cracked it. There are a few ingredients in yours that I don't want to use or can't get so will have to get cracking on my proposals.
I have done all the research…just don't have the maker!!! Good luck with your pasta Vicki….. Now I've discovered how good it tastes, there will be no looking back! Actually, I was surprised at how easy it was in the end……I don't know enough about pasta machines to know a good one from a bad one, but ours is from a company called Imperia and seems pretty solidly made!
Your tagliatelle are perfect! I must say making your own pasta is bit of an effort but then… when you come to eat it you realize it was all worth it! To get that beautiful and fresh taste of homemade goodness you only have to make pasta yourself. And you really are original here with your gluten free version.
This is going to be a very popular post Kate and very useful for many people indeed. Thanks Alida…..
I hope it is shared far and wide…… it worked so well and tasted so good. This recipe is amazing! It tastes just like fresh wheat pasta and is so good I made it two nights in a row. I also doubled the salt and rolled it out in more batches to get it thinner.
Question: where are those gorgeous pasta bowls from? This looks delicious — do you think it would work to make ravioli, or would it be too fragile? Also, do you think you could use the pasta attachment on a kitchenaid mixer to roll out? I think that would work!
Was very excited to try this. The dough was so sticky I could not get it to work. I used lots of tapioca flour to roll out but it stuck to the board. Unfortunately, I had to through the dough away after I peeled it all off the board.
Hi Robert. So sorry to hear that! I was so excited to make this, and finally got the chance to today. THIS DOUGH IS VERY STICKY and not easy to work with. It is made clear in the recipe, so I added lots of tapioca starch all over my counter ad hands like it said to.
When rolling it out, there would be random spots not covered no matter how much powder I would put, and it would stick. Eventually the pasta is so covered in tapioca starch in order to prevent it from sticking, that this starch then makes the pasta so sticky with a film that it is not appetizing.
If i dusted off the powder, the the pasta would just fall apart. I made it work somewhat, but sadly will not be making this again. Not critical at all. I appreciate the feedback. Also, if you do try it again you could try using an all purpose GF blend instead of tapioca when rolling it out to prevent any excess from creating a film on the pasta though we did not experience that ourselves.
This is absolutely phenomenal and easier than expected. Made this for lunch today with a lemon garlic sauce with some broccoli and sun dried tomatoes using coconut cream as the base. It was absolutely fabulous! Family all loved it! Thank you so much for your great content, Dana! Others asked a similar question and it should work with hands or a wooden spoon in a mixing bowl.
This was SO GOOD! I was honestly skeptical at first. I considered chickpea pasta a special occasion but this is SO much better and guilt-free! The recipe took minutes to make. Does it really need that many? Have you tried it with less? You can definitely try!
You want the fat content high to keep the dough pliable. If you experiment let us know how it goes! Please consider working on that, we would be so grateful!
Forgot to add a rating. Definitely 5 stars! So simple, healthy and delicious! You can do this! Go ahead, make some pasta tonight! Used exact ingredients. Super simple and delish!
Cut them like fettuccini and served with pesto. My picky teen said it tasted way better than she expected it to — and you know how kids are about pasta! Thanks for sharing, Laura!
Next time would you mind adding a rating to your review? Wow wow wow. When I saw this recipe advertised on IG, I made a mental note to make it soon.
Today was the day- and oh my gosh, this MADE our day. No doubt the flavor would be different — wondering about texture?? Hi Stacy! Thank you so much for this recipe. But my kids are also allergic to nuts, so almond flour is a no-no.
Would this work as well with a standard gluten-free flour? Let us know if you give it a try. Ideally your blend has tapioca in it, and is super fine and powdery. Good luck! Indeed the blend I use is fine and powdery so that might work. Have been trying and failing to make a decent GF pasta.
Do you think acqufaba or something else would work instead of eggs to veganise it? Hi Shelley. Absolutely terrific. Was the dough easy to work with? Any sign of it disintegrating in the water? It seems to have held up really well. Hi Sarah! This recipe looks amazing! Do you know if the dough could be rolled out using a pasta maker or would it be too sticky?
Hi, thanks so much for the recipe! Do you think I could use almond meal instead of almond flour? Your best bet is to make your own almond flour! I just made this for my exclusively meat eating keto husband and he cannot stop raving about it!!!!
It was so delish we finished the whole batch in one sitting. So easy, filling, and absolutely tasty! Will be sure to make again soon!!! This looks amazing, thank you!! One question — am I able to substitute corn starch for the tapioca starch? Thanks so much Dana.
Looks amazing, so cool to see grain free pasta that actually looks like pasta rather than shirataki noodles.
Wondering if you have any suggestions on egg substitute here? Hi Eve. Well this is exciting! Have you tried a stuffed pasta type of thing with it? Cannelloni or ravioli, for instance? I think ravioli would be amazing! Let us know if you try any other shape! Is there an alternate flour I could use instead or almond flour you think?
And what is an egg free option? Let us know if you try another GF flour! A GF blend may work. This looks awesome! Not sure the differences, I just happen to have both on hand. Two questions: I noticed that you cut these by hand rather than using a pasta machine.
Is there a reason not to use a pasta machine? Can the dough hold up to a pasta machine? Second: Can you create a recipe using garbanzo flour?! Hi Alison. Let us know if you do! Sarah from My New Roots actually has a lovely chickpea pasta recipe. Let us know if you give it a try!
If this pasta were to be used for lasagna , would you have to boil the lasagna sheets first and then assemble the lasagna? Looks good.
Do you know where all the carbs are coming from? Is tapioca starch carby? Do you know of something to replace that if so? Yes, tapioca starch contributes some carbohydrates.
Let us know if you try any other alternatives! Do you think this would work with other nut meal maybe cashew? Or a basic GF flour blend? Thank you for all your amazing recipes! I am very keen to try making my own gluten free pasta but am allergic to nuts!
Do you have any nut free substitution suggestions to replace the almond flour? Thanks in advance x. Have you tried the dough thru a pasta machine?
Can it be dried, like regular wheat pasta, and stored without refrigeration or freezing? As for storage, see our ideas in the recipe. You are wonderful. Is there any vegan substitute for the eggs that you think might work? If not that is okay, I was just wondering!
Let us know if you do. Could I use corn starch instead of tapioca starch? Very interesting! Would love to see if you could veganize this — I wonder what would work instead of the eggs? Hi Amy! Any alternatives I could use instead of tapioca starch? Hi Andrea — tapioca starch is ideal in this recipe because it creates a little stretchy and buoyancy.
The closest alternative would be a mix of arrowroot starch and potato starch. Let us know if you give either a try! Hi, do you think I could make it nut-free if I use some seed meal like blending pumpkin seeds until super fine? Would it work? If you try it let us know.
It will likely affect the flavor and texture. Do you think this would work with arrowroot powder instead of tapioca starch? Just trying to use what I have on hand. Looking forward to trying this recipe! I can see this recipe turning into lots of different variations!
So amazing. Will use duck eggs. Hoping for some more meat recipes for us omnivores. I have so much problems physically when I eat vegan food exclusively and I really really love the content of your blog.
Please enable JavaScript in your browser to complete this form. Skip to primary navigation Skip to main content Skip to primary sidebar Search for. Facebook Instagram Pinterest Twitter YouTube. Search for. Easy Gluten Free Pasta Grain-Free! Tender, easy-to-make gluten free pasta made with 4 simple ingredients!
Made in the food processor, no kneading or resting required. Just delicious gluten free pasta in 30 minutes or less! Author Minimalist Baker. Print SAVE SAVED.
Prep Time 23 minutes minutes. Cook Time 7 minutes minutes. Total Time 30 minutes minutes. Servings 4 Cups. Course Entrée. Cuisine Dairy-Free, Gluten-Free, Grain-Free. Freezer Friendly 1 month. Does it keep? Cook Mode Prevent your screen from going dark. Ingredients US Customary — Metric.
FOR SERVING optional Easy Vegan Pesto Easy Vegan Bolognese or Chickpea Bolognese Red pepper flakes Vegan Parmesan Cheese. Instructions To a food processor , add almond flour, tapioca starch, and sea salt and pulse to combine.
Add egg and egg yolks and pulse until a doughy texture forms see photo. If still tacky and it sticks to your hands, add a bit more almond flour and tapioca starch a little at a time until it's more of a moldable dough.
Sprinkle a rolling pin and a cutting board or clean, flat surface with a little gluten free flour tapioca used in excess can make the pasta too sticky. Divide the dough mixture into two even pieces and set one aside, covered. Transfer the other half to the floured surface and use a rolling pin to roll out dough into a very thin layer as thin as possible without breaking , adding more tapioca starch or gluten free flour as needed to prevent sticking.
Dust cut pasta with more tapioca starch or gluten free flour to prevent sticking. Then carefully set aside and repeat this process with second half of pasta dough. In the meantime, bring a large pot of water to a boil. Salt the water well, then add pasta and cook for minutes, or until al dente.
Drain and serve with desired sauce. We found our Vegan Pesto to be a lovely addition. STORAGE: Store leftover cooked pasta in the refrigerator for up to days. Reheat in the microwave or in a saucepan with desired sauce though best when fresh.
Uncooked, unrolled pasta dough can be stored tightly sealed in the refrigerator for up to days. FREEZING: If freezing, we recommend either freezing the unrolled ball of dough then thawing before rolling out and boiling, or rolling out, cutting into desired shapes, dusting with tapioca starch or gluten free flour to prevent sticking, and letting air-dry for 30 minutes to 1 hour, then freezing in a sealed container for up to 1 month.
Add to boiling water and cook as directed until al dente. Serving: 4 ~one-cup servings Calories: Carbohydrates: Did You Make This Recipe? Facebook Twitter Pin It. Recipes Easy Three Bean Salad.
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I Made this I Have a Question. All comments I made this Questions. Thank you for the amazing review! Can this dough run through a noodle machine successfully? Thank you for your time.
Woah- that sounds AMAZING! Thanks so much for sharing, Fran! Bummer on the egg replacer. Thanks for sharing your experience!
Inspired by pasta night without the Natural detoxification, and Healthy meal ideas such tough luck with affordable Gluten-cree actually Healthy meal ideas Gltuen-free options, we set out to Glutrn-free our own. Spoiler alert: major success! This 4-ingredient30 minute version is perfect for gluten free pasta night! Fresh pasta has been enthusiastically enjoyed in Italy for thousands of years. But who actually invented it? The answer is debated! You can learn more about the history of pasta here.
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